Chef notes
I am happy to announce that the perfect peanut butter cookie has indeed been invented, but I also must admit that I am not the one who invented it. The base of them comes to you courtesy of Roxana Jullapat, a talented baker who owns the Los Angeles bakery-cafe Friends & Family. After tasting Roxana's cookie and falling in love with it, I decided to make them, using a recipe from her cookbook, “Mother Grains.” I don't know if it was the addition of sorghum flour (which Roxana says makes the cookies chewier), or the fact that they're perfectly under-baked, but they were absolute peanut butter cookie perfection.
They have a pretty crackle top and perfectly rounded edges, all hallmarks of success for this type of cookie. Most important, they really taste like peanut butter. I put a spoonful of peanut butter in the center and nestled a pile of salty, roasted Spanish peanuts on top to make them as peanutty as a peanut butter cookie can be.
Midway through baking, switch the baking sheets on the oven racks and rotate them from front to back for even baking. If any of the cookies have become misshapen during baking, gently cup your hands around the edges to reshape them. If the cookies spread so much that there are gaps between the peanuts, add a few of the remaining peanuts to each cookie so you have a pretty, abundant nut cluster on each cookie.
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